Reviewed: Jan. 22, 2008

What can I say? Sugar + cream. How can you go wrong with ingredients like that? The walnuts are the only thing that makes this one different than any other sugar pie. Also, no problem solidifying after a night in the fridge.

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Reviewer:

Darryl

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Reviewed: Sep. 23, 2007

Very sweet, gooey, oozy mess of a pie. Tasted good though.

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Dec. 15, 2006

really good, I put it into the freezer a few hours after it cooled. It kept great, and when I went to serve it, it had a carmel solid top and a little runny inside, but everyone loved it.

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OZFISHING

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Reviewed: May 20, 2006

I don't know what happened with this, but the pie filling became very hard and caramelly after it was cooled. Also, it was overflowing from the pie crust so that made a huge mess! It tasted good but does not look good at all.Not the best sugar pie I've made, and I'm from Quebec! :)

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Reviewer:

Valerie

Cooking Level: Intermediate

Home Town: Alexandria, Ontario, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 5, 2005

A good pie, but I have tasted better Quebec's sugar pie. To avoid the pie being liquidy just add 1-2 spoons of flour. Also make sure that the sugar is well mixed into the cream before putting it into the oven. Bon appetit!

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CHRISMESSER

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Reviewed: Sep. 25, 2004

This was really good, but should really be made the night before.

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Reviewer:

Jchetkowski

Cooking Level: Expert

Living In: Roseville, California, USA

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Reviewed: Dec. 19, 2001

A agree with the previous review right down to in the fridge a couple of days later when mine finally hardened too. Mine never got 'hard' either. It was very sloppy.. the flavour was there.. a beautiful flavour but it was runny and 'syrupy'. I think I'll try cutting down on 'runny' ingredients the next time to see if it works.

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Reviewer:

LWAXI

Home Town: Charlottetown, Prince Edward Island, Canada

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Reviewed: Jul. 27, 2001

Great taste, but never solidified (if that's the right word), it stayed very soupy. Eventually, after 2 days, it had finally solidified. A little bit disapointed, but may try and make again, though i followed the directions exactly.

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